• Journal of the Korean Wood Science and Technology
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• v.32 no.1
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• pp.67-72
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• 2004

Wood/polyethylene panels were manufactured from Populus alba × glandulosa particles and low density polyethylene particles at three mixing rates, 50:50, 60:40, and 70:30. A total of 15 wood/polyethylene panels was made at 145℃ and 5 minutes hot-press time. Wood/polyethylene panels were tested for internal bond, bending, and dimensional stabilities such as thickness swell and water absorption. Panel performance data were analyzed using the SAS programing package. The test results of the wood/polyethylene panels showed that as the polyethylene mixing rates were increased, the panel property values increased. Based on panels' dimensional stabilities, the optimum wood/polyethylene mixing ratio appeared to be 60:40.

• Journal of the Korean Geotechnical Society
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• v.30 no.5
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• pp.25-35
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• 2014

The sedimentary rocks exposed around Mt. Palgong were subjected to metamorphism due to a granitic magma intrusion at late Cretaceous, and they eventually metamorphosed to hornfels by the action of both hydrothermal solution and high temperature supplied from the magma. The hornfels zone around the granite body ranges from 2.0 to 3.5 km in width but the boundary between hornfels and sedimentary rocks is not obviously defined because the metamorphic grade gradually decreases with distance from the granite boundary. A series of laboratory tests on 350 core specimens made by 35 fresh rock blocks obtained from 5 selected locations around Mt. Palgong are performed to verify the variation of physical and mechanical properties related to metamorphic grade of the rock. Water content and absorption ratio of the hornfels linearly increase with distance to the granite boundary whereas dry unit weight, p-wave velocity, point load strength, and slake durability index linearly decrease with the distance. These results imply that the metamorphic grade of the hornfels also linearly decrease with the distance to granite boundary. Empirical equations for the variation of properties with the distance to granite boundary and relationship between a property and another one are deduced by regression analyses. And a criteria for classification of hornfels exposed in the study area based on the P-wave velocity and point load strength is proposed.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2007.04a
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• pp.380-390
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• 2007

The purpose of this study is to make a functional Hanji treated with an oriental lacquer which has various functionalities. The raw oriental lacquer produced in China was used in this study This lacquer was diluted with ethanol and terpene in different solvent ratios. The diluted lacquer in the solvents had two layers. The upper layer was solvent soluble and the lower contained precipitates. Hanji was treated with the solvent solubles and the mixture containing precipitates, and then properties of the Hanji were evaluated. The oriental lacquer consisted of 25.04% of water, 60% of urushiol, 3.13% of nitrogen-containing compounds, and 5.66% of gum. The pH of oriental lacquer was 5.3 and the viscosity was 1680 cP. The average weight, thickness, and density of Hanji treated with oriental lacquer tended to gradually decreased as the lower concentration of lacquer was used and as the solvent soluble was treated. Tensile strength of the treated Hanji decreased when the diluted lacquer was used and Hanji treated with terpene dilutes at the ratio of lacquer to solvent of 1:5 (v/v) showed higher tensile strength than ones treated with ethanol dilutes. The folding endurance decreased as the less concentrated lacquer was used and the highest value was obtained when 1:40 (v/v) of lacquer to solvent ratio in both ethanol and terpene mixture. Absorption ratio was higher in the Hanji treated with ethanol mixture, treated with the lacquer in higher concentration, and treated with ethanol mixture. Hanji treated with ethanol dilutes at 1:20 (v/v) and the lower ratio of lacquer to solvent showed a hydrophobic property. Amount of the bound dye materials tended to be decreasing as the concentration of lacquer becomes lower and it was higher in Hanji treated with ethanol mixture than with terpene mixture. Color of Hanji treated with the solvent diluted mixture was Y to YR-type, whereas that of Hanji treated with raw oriental lacquer was Y-type, terpene

• Journal of the East Asian Society of Dietary Life
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• v.9 no.4
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• pp.435-441
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• 1999

This study was designed to investigate the effects of roasting temperatures on the antinutritional factors and functional properties of sesame protein isolates. The protein contents a sesame protein isolates (SPI) prepared at roasting temperatures of 5$0^{\circ}C$, 10$0^{\circ}C$, 15$0^{\circ}C$ and 20$0^{\circ}C$ were 65.5%, 66.6%. 68.9% and 64.1%, respectively. Total phenolic compounds, condensed tannin and phytate contents of SPI was increased from 5$0^{\circ}C$ to 20$0^{\circ}C$. From color measurements, higher roasting temperature decreased 'L' and 'b' values significantly, but 'a' value was increased. The bulk density, fat absorption and water absorption of SPI was increased as the temperature of roasting was increased. Sesame protein isolates prepared by roasting at 5$0^{\circ}C$, 10$0^{\circ}C$ and 15$0^{\circ}C$ had higher emulsifying activity than those prepared by roasting at 20$0^{\circ}C$. Foaming capacity of SPI was not changed by roasting up to 10$0^{\circ}C$, but this property was reduced dramatically when roasted at 20$0^{\circ}C$.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.39 no.1
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• pp.45-54
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• 1994

Cooking characteristics of ninety five non-glutinous and twenty six glutinous varieties were checked for understanding the varietal variation and interrelationship between the cooking and physicochemical properties of rice grain. The greatest variation in non-glutinous and glutinous rice varieties was observed in iodine blue value and the next large variation was recognized in amount of soluble solid in cooking water. Average values of volume expansion rate, iodine blue value and amounts of soluble solid in cooking water were different among domestic-bred japonica, Korean local and foreign rice varieties. Korean-bred japonica rice cultivars can be classified into several groups having same cooking quality such as <Jangan.·Seoan>, <Jinmi·Ilpum· Daeseong>, <Seohae·Namwon·Yeongduk>, <Chucheong·Bongkwang>, <Odae·Keumo> and <Hwacheong·Donghae·Palgong> by the distribution on the plane of 1st and 2nd principal components contracted from four cooking characteristics. Glutinous rice cultivars can be grouped into several different cooking quality types such as <Nonglimna 1·Suwon 357·Jodo·Inbujinado>, <Sangnambatbyeo·Jeokdo>, <Mujudo·Daigol-mochi>, <Daegoldo·Jindo>, <Jinbuchal·Colored Daegoldo>, <Shinseonchal·Hung-Tsan> and <Agudo·Irakdo> by the same analysis. Positive correlation was found between volume expansion rate and water absorption rate at 21℃. Iodine blue value was correlated negatively with amounts of soluble solid, and positively with amylose content in non-glutinous rices. In glutinous rices volume expansion rate showed positive relationship with iodine blue value, amounts of soluble solid and gel consistency. Iodine blue value was also positively correlated with alkali digestion value in glutinous rice.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.171-175
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• 1999

Changes in physicochemical characteristics of steamed rice during roasting were investigated. Steamed rice was roasted at various temperature $(150{\sim}220^{\circ}C)$ for various time $(10{\sim}30min)$. L and b Hunter color values of steamed rice were decreased, but E value was increased by roasting. The water absorption index and the water solubility index were gradually with increasing roasting temperature and time up to $200^{\circ}C$ for 30min, but decreased at $220^{\circ}C$ for 20min. The yield of water extracts from steamed and roasted rice were sharply increased with increasing roasting temperature and time, however, precipitates and turbidity were decreased. The content of reducing sugar was slowly increased up to $200^{\circ}C$ and remarkably increased above it. The contents of amino acids were decreased by roasting. Among them, cystine, lysine and serin were significantly reduced with increasing roasting temperature.

• Korean Journal of Food Science and Technology
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• v.29 no.4
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• pp.737-744
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• 1997

Four-dimensional response surface methodology was used for optimizing preparation conditions and monitoring sensory quality of instant rice gruel prepared using oyster mushroom and brown rice. Water absorption time of brown rice and glutinous rice to prepare instant rice gruel were 50 hr at $5^{\circ}C\;and\;1\;hr\;at\;20^{\circ}C$, respectively. The optimum conditions predicted for each corresponding sensory properties of instant rice gruel were 47.58% (rate of brown rice in water-absorbed brown and glutinous rice), 569.68 mL (content of solution) and 52.40 min (heating time at $120^{\circ}C$) in viscosity of instant rice gruel, 47.15%, 568.49 mL and 53.04 min in taste of instant rice gruel, 44.06%, 558.54 mL and 53.84 min in mouth-feel of instant rice gruel, and 46.20%, 561.64 mL and 51.60 min in overall acceptance of instant rice gruel, respectively. The optimum conditions, which satisfy all sensory properties of rice gruel, were 44%, 620 mL and 56 min in rate of brown rice in water-absorbed brown and glutinous rice, content of solution and heating time, respectively. Sensory scores predicted at the optimum conditions were in good agreement with experimental sensory scores.

• Journal of the Korean Chemical Society
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• v.12 no.2
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• pp.65-80
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• 1968

The physico-chemical properties of nine selected thallium borosilicate glasses and other 21 supplementary compositions were investigated. Their composition-property curves are found to be in many respects analogous to those of other borosilicate glasses containing lithia, soda, and lead oxide. It is indicated that certain minima found in the composition-property curves of thallium borosilicate glasses might be caused by a change in boron coordination as has been observed to occur in the $Na_2O-B_2O_3-SiO_2$ glasses. Typical effects of thallium ions on the borosilicate glass are summarized as follows: 1) Addition of thallium ions increased density, refractive index, water solubility, linear coefficient of thermal expansion, and dielectric constant. 2) Increased concentration of thallium decreased the softening point of the glasses, caused fluorescence under ultraviolet radiation and smeared out the absorption edges up to $15{\mu}$ in the infrared region. An extensive liquid immiscibility was found by replication electron microscope technique in the $Tl_2O-B_2O_3-SiO_2$ system. The immiscibility covers a composition range roughly from 55 wt. % Tl2O to the binary system $B_2O_3-SiO_2.$ By acid treatment, it was found that the immiscible glass consists of separate silica-rich and boron-rich phases.

• Journal of the Korean Wood Science and Technology
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• v.48 no.4
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• pp.431-449
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• 2020

Structural property of most hydrogels is soft, resulting in low mechanical performance that limits their usage in the biomedical applications. For overcoming the drawback, cellulose nanocrystals (CNCs) were adopted in this study. Effects of CNCs on characteristics and drug delivery performance of poly (vinyl alcohol) based hydrogels were explored. FT-IR results showed that the fabricated hydrogels had semi-IPN (semi-interpenetrating polymer network) by formation of acetal and aldehyde bridge. Water absorption and swelling ratio decreased with increasing CNCs content, and the hydrogels with CNCs showed better viscoelastic performance than the without CNCs. Also, CNCs mostly improved the ability of the hydrogel to absorb the drug and the sustainability of the drug release. These results demonstrated that incorporating CNCs into the hydrogel systems can be a good alternative to improve drug delivery performance and mechanical property of the hydrogels.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.24-29
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• 1999

The physicochemical properties of tagatose, a low calorie sweetener, was investigated. Rheological property of tagatose solution was found to be Bingham fluid. As the concentration of tagatose increased from 10 to 50% at $25^{\circ}C$, the viscosity increased from 1.65 to 5.14 cp. When the temperature of 40% tagatose solution increased from 15 to $55^{\circ}C$, the viscosity decreased from 4.59 to 2.33cp. The melting onset temperature and endothermic enthalpy of tagatose were $130.4^{\circ}C$ and -202.3 J/g, respectively, which were obtained from the analysis of differential scanning calorimetry. Tagatose showed higher water absorption than sucrose under $85{\sim}100%$ of relative humidity. Tagatose was less soluble than sucrose at $20{\sim}70^{\circ}C$. Water activity of tagatose in 60% concentration was 0.892, which was lower than 0.957 of sucrose solution. Tagatose solution adjusted from pH 2 to pH 12 was stable after 3 days. Amount of tagatose was not changed after heat treatment at $154^{\circ}C$ for 4 hours. But a browning reaction was found and absorbance of a tagatose solution increased with heat treatment.